Lime Meringue Pie

Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon grated lime rind
  • ¾ cup lime juice
  • Green food coloring (optional)
  • Baked Pie Pastry, 8 or 9 inches
  • Meringue Pie Topping


    1. Preheat oven to moderate (325°F.).

    2. Beat egg yolks until thick and lemon-colored. Fold in condensed milk, lime rind and juice. Add food coloring, if desired. Pour the mixture into the baked pie shell.

    3. Pile the meringue on the pie, sealing edge to pastry to avoid shrinkage. Bake for about fifteen minutes, or until lightly browned. Cool to room temperature and chill before serving.